Blueberry and buttermilk scones with blueberry jam

Name: Blueberry and buttermilk scones with blueberry jam recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g (14.1oz) blueberries; 200 g (7.1oz) caster sugar; 1 large orange, zest and juice; 150 g (5.3oz) blueberries; 350 g (12.3oz) self-raising flour; 1 tsp bicarbonate of soda; 100 g (3.5oz) salted butter, cubed; 50 g (1.8oz) caster sugar; 1 orange, grated zest only; 175 ml (6.2fl oz) buttermilk; 1 tbsp milk

Servings: persons

1
First, make the blueberry jam.
2
Place the blueberries, sugar, zest and juice of the orange in a large heavy based pan.
3
Allow the sugar to dissolve over a medium heat then increase the heat and allow to boil for approximately 20 minutes, stirring occasionally to prevent it catching on the bottom of the pan.
4
Allow to cool a little then spoon into sterilised jars.
5
Cover with a lid when completely cooled and store in the fridge for up to two weeks.
6
To make the scones, preheat the oven to 220C/200C fan/gas mark 6.
7
Wash and pat dry the blueberries, dust in a little flour.
8
Sift the flour and bicarbonate of soda into a large bowl.
9
Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
10
Stir in the caster sugar, orange zest and blueberries, make a well in the centre and pour in the buttermilk and milk.
11
Mix together with a knife until you have a soft dough.
12
Turn out onto a lightly floured surface and knead very lightly.
13
Pat into a round 4cm thick.
14
Cut out scones using a 5cm fluted cutter, place on a lightly greased baking tray.
15
Brush the tops with a little milk.
16
Bake for 10-12 minutes until risen and golden, then cool on a wire rack.

1157

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 g (14.1oz) blueberries, 200 g (7.1oz) caster sugar, 1 large orange, zest and juice, 150 g (5.3oz) blueberries, and more.

Yes, Blueberry and buttermilk scones with blueberry jam recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry and buttermilk scones with blueberry jam recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions